Easy, Vegan Naan and Pizza Dough Recipe. No Weird Ingredients.
I have an old piece of cardstock with this recipe on it. It's old. It's stained from many, many uses. It is a well tested recipe which we have used many different ways. I often make one full recipe and use half to make a pizza dough and pop the rest in the fridge to make naan the next day. It requires an hour to rise but you might get away with less in an off oven with the light on, especially on a warm day.
2 medium pizza crusts or,
6 pieces of naan or,
1 medium pizza and 3 pieces of naan
What You Need:
3 cups flour (white or whole wheat, both work)
1 tsp salt
1.5 tbsp quick rise yeast
1 1/2 cup warm water
1/4 cup oil
What to do:
Mix flour, salt and yeast together in a bowl until combined.
Add water and oil. Stir to combine. Will form a soft ball.
Place in a large bowl and cover with plastic wrap.
Place bowl in an oven that is off and turn on the oven light. Leave to rise about one hour until it doubles in size.
To make pizza:
Divide dough in half. Roll out each half separately on a floured surface until the size of a medium pizza pan. The dough should be pretty thin but not breaking.
Place the dough on the pans.
Preheat oven to 450 degrees Fahrenheit.
Add all the toppings you like and cook for about 10 minutes.
To make Naan:
Divide dough into 6-8 equal pieces.
Roll out one piece on a floured surface until it is about the size of the bottom of the frying pan.
Heat a large non-stick frying pan on medium heat with about 2 tbsp of oil.
Carefully lay the rolled dough onto the pan so as not to burn yourself.
While the dough is cooking roll out your next piece.
When the dough is getting bubbly and brown on one side, flip it to cook the other side.
Fry until the bread is cooked through and browned on both sides.
Remove to a cooling rack and repeat the process until all pieces are made.
To store left over dough simply cover the bowl with plastic wrap and keep in the fridge. It can last about 3 days refrigerated.